Looking for an AMAZING Christmas dessert?!? Everyone needs a no-fail, easy to whip up Rum Cake Recipe! They are always a hit and make great hostess & teacher gifts around the holidays, and are a decadent ending to your holiday meals. 
This Rum Cake Recipe has made debuts on Christmas Eve, Valentine’s Day and even Super Bowl & March Madness parties- it’s a hit with the guys! After noshing on traditional tailgate fare like Buffalo Chicken Dip, Sweet & Spicy Chicken Wings and Game Day Hot Corn Dip, a rich, sweet dessert is always a must. And hey, this dessert features RUM! 🙂
Rum Cake Recipe Ingredients
Here’s why this Rum Cake Recipe is my absolute FAVORITE: boxed cake mix & instant pudding are the base of the ingredients! I made several scratch Rum Cakes when Copa & I were newlyweds, only to have the cake turn out less than extraordinary. 
I gave up on this traditional dessert until I came across my Great Aunt Amy’s handwritten recipe. She used boxed cake mix & instant pudding to enhance the flavoring and to keep it simple. Lot’s of her recipes feature instant pudding. I think it must have been such a novelty in the 1940’s when it was invented that savvy cooks immediately jumped on the instant pudding band wagon! Grab your Bundt pan
In addition to the boxed mixes, you just need eggs, rum, oil, water, nuts, butter and sugars. That’s it! Great Aunt Amy used imitation rum extract in her original Rum Cake Recipe, which might be an option for you, too. If you are feeling fancy, you can dust each decadent slice with a bit of confectioners sugar. I like feelin’ fancy, so I always break open the box of sugar!
Rum Cake Recipe Tips
- Grease that Bundt pan! Don’t be shy with your BFF…the non-stick cooking spray!
- Prick top and sides of cake many, many times to allow all the yummy glaze to infiltrate the cake.
- For a super moist cake, I let my Rum Cake come to room temperature after glazing, then I cover the entire cake (top/sides/bottom) with plastic wrap. This seals in the moisture. I let the cake rest like this overnight, and serve the following day. You CAN serve same day, but the cake loves to soak up that rum overnight!
Enjoy!
Hey, I’m so glad you stopped by the home of Southern Sideline Hospitality. Stop by again for the best game day foods, fashions and stops along the way! Want to know all about sorority recruitment? I have a series on rush tips for PNMs and their mamas – it’s never too early to plan for rush!
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Rum Cake Recipe
Ingredients
Cake
- 1 box yellow cake mix
- 1 package instant vanilla pudding 3.5 ounce package
- 1/2 cup water
- 1/2 cup light rum
- 1/2 cup vegetable oil
- 1/2-1 cup finely chopped pecans
- 4 tablespoons brown sugar
Glaze
- 1 1/2 sticks butter either salted or unsalted is fine
- 1 cup light rum
- 1/4 cup water
- 1 1/2 cup sugar
Instructions
Cake
- Heat oven to 325 degrees. Spray bundt pan with non-stick spray and coat it well. Finely chop pecans, and place in the bottom of the bundt pan. Evenly spread brown sugar on top of the pecans. In a large bowl, mix together the yellow cake mix, instant pudding, eggs, water, rum and oil. Pour batter over the brown sugar/pecan mixture. Bake for 1 hour. If you have a black pan, cooking time may need to be reduced. Remove cake from oven and quickly pour about 1/3 of the glaze on the top of the cake. (This is actually the bottom of the cake when inverted.) Keep cake in pan for a few minutes to let the glaze set. Turn cake onto serving plate. Prick top and sides of cake with a fork multiple times. Pour remaining glaze evenly on the top and sides of the cake. Let cake return to room temperature. Cover and let cake rest at room temperature for 2-4 hours prior to serving.
Glaze
- While the cake bakes, melt butter in a medium saucepan. Stir in water and sugar; bring to a boil for 4 minutes stirring constantly. Remove glaze from burner and add rum. Mix well. Return pan to burner heat rum glaze for one minute.
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